mediterranean beans with herby pistou (Edit recipe)

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This Mediterranean Beans with Herby Pistou is the ultimate feel-good meal!

Packed with roasted veg, creamy beans, and a vibrant herb-packed pistou, it’s full of plant-based goodness to nourish your body. Rich in fibre, antioxidants, and healthy fats, this dish supports digestion, boosts energy, and keeps you satisfied without feeling heavy. Plus, those bold Mediterranean flavours will instantly transport you to sunnier days.

Trust me, it’s comfort food and soul food all in one. Full recipe below—give it a try and let me know how you feel

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PREP TIME

10 minutes

COOK TIME

45 minutes

INGREDIENTS

28

Serves: 3-4

Ingredients

1 whole Eggplant (Aubergine)
1 whole Zucchini, courgette
1 whole Sweet Pepper
2 Tbsp Extra Virgin Olive Oil
1 tsp Oregano, Dried
1 whole Garlic
1 whole Red Onion
200 grams Diced Tomatoes, cherry, plum or whatever you have to hand
1 Tbsp Balsamic Vinegar
400 ml Vegetable Bouillon
2 Tbsp Nutritional Yeast
400 grams Butter Beans, Canned
0.5 cup Olives
2 Tbsp Tomato Paste
1 tsp Sea Salt
0.5 tsp Black Pepper

herby pistou

to serve

1 Tbsp Hemp Hearts, or seeds of choice (optional)
1 bunch Basil, Fresh, chopped
2 - 4 pieces Sourdough Bread, toasted (optional)
2 cups Quinoa, cooked (or grain of choice) - (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 150°C and line a baking tray.
Chop the aubergine, courgette, and sweet pepper into large chunks. Spread them on the tray, drizzle with 1 tbsp olive oil, sprinkle with oregano and rock salt, and toss to coat. Wrap the whole garlic bulb in baking paper and place it on the tray with the vegetables. Slow roast for 30 minutes.
Remove the tray from the oven and set the garlic aside. Gently squish the veggies with a fork, then place them under the grill for 10 minutes until charred, flipping halfway through.
For the sauce, heat 1 tbsp olive oil in a pan over low heat. Add the onions and cook for 10 minutes until caramelised. Stir in the tomatoes, a pinch of rock salt, and the balsamic vinegar. Cook until the balsamic has absorbed.
Add the butterbeans, olives, and vegetable stock to the pan. Sprinkle in the nutritional yeast and squeeze in the roasted garlic (use half for the sauce and save the rest to rub on sourdough, if desired). Mix well, bring to a boil, and simmer for 20–25 minutes until the sauce thickens and reduces. Stir in the chargrilled veggies.
For the pistou, blend all the ingredients together until smooth. Stir in 1–2 tbsp water to reach your desired consistency.
To serve: Generously drizzle the herby pistou over the dish, add any desired toppings, and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1420
Fat:	276 g
Carbohydrates:	140 g
Protein:	58 g
Cholesterol:	243 g
Sodium:	20314 mg
Fiber:	263 g
Sugars:	34 g
Sugar Alcohol:	0 g
Calculated for total recipe.

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